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Corned Beef Cabbage & Brine

Corned Beef and Cabbage time are almost here again! Have I told you that Reuben’s are my favorite sandwich? There’s a wonderful deli in Madison WI called Ella’s Deli that makes a delicious Reuben. Whenever I’m craving this sandwich, it’s off to Ella’s I go. The question addressed in this post is to brine or not to brine. I brine. This wasn’t always the case. I follow the process found here at the Cooking Channel blog and it works like a charm every time. For leftovers, I make sandwiches but will also serve the corned beef with coleslaw on Irish soda buns to pep it up some before I get tired of eating it altogether. The recipe I follow for the Irish soda buns is here at Martha Stewart’s website. I don’t eat meat, well red meat, at all. I do however make an exception on St. Patrick’s Day. This year I don’t have to pretend to be Irish, as recently I’ve discovered that I am 27%, Irish. I shall celebrate this lovely day this year in honor of my Irish ancestors.